Argentinean-Style Chimichurri Sauce
I love the bright vibrant flavor of Chimichurri. It's an Argentinean sauce, similar to pesto, and very popular throughout South America. There are hundreds of versions, but essentially it’s a blend of fresh parsley, oregano, garlic, oil and vinegar and a little bit of chili pepper. Although it’s typically served over grilled skirt steak, it can also be used with fish, chicken, or even pasta. It’s so easy to throw together, just allow enough time for the flavors to blend together – at least 30 minutes.
1 cup packed fresh Italian flat leaf parsley (about 1 bunch, washed and dried)
1/3 cup fresh cilantro leaves
5 medium cloves garlic, peeled
2 tablespoons fresh oregano (or 1 teaspoon dried)
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 tablespoons fresh lime juice
1/4 cup red onion or shallots, finely minced
1 teaspoon sea salt
1/4teaspoon red pepper flakes
1. Process parsley, cilantro and garlic in workbowl of food processor fitted with steel blade, stopping as necessary to scrape down sides of bowl with rubber spatula, until garlic and parsley are chopped fine (20 one-second pulses); transfer to medium bowl.
2. Whisk in remaining ingredients until thoroughly blended. Let sit for 30 minutes for flavors to blend. Spoon about 2 tablespoons over each steak and serve. (Sauce tastes best when used fresh but can be refrigerated, with plastic wrap pressed directly on surface, up to 3 days.)